I discovered honey cake when I lived in Tel-Aviv several years ago. I’ve tried many recipes, and this is by far my favorite one. While honey cake is traditionally served as a loaf or sheet cake that is drizzled with honey and almonds, it makes a fabulous cupcake.

Honey Cake Recipe (from Marcy Goldman)

3 1/2 cups all-purpose flour

1 tablespoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

4 teaspoons ground cinnamon

1/2 teaspoon ground cloves

1/2 teaspoon ground allspice

1 cup vegetable oil

1 cup honey

1 1/2 cups granulated sugar

1/2 cup brown sugar

3 eggs

1 teaspoon vanilla extract

1 cup warm coffee

1/2 cup fresh orange juice

1/4 cup whisky

– Preheat the oven to 350°F.

– In a large bowl, whisk together the flour, baking powder, baking soda, salt, and spices. Make a well in the center and add the oil, honey, sugars, eggs, vanilla, coffee, orange juice, and rye or whisky.

– Using a strong wire whisk or an electric mixer on slow speed, combine the ingredients well tot make a thick batter, making sure that no ingredients are stuck to the bottom of the bowl.

– Spoon the batter into prepared pan(s) and bake until the cake springs back when you touch it gently in the center.

– Let the cake stand for 15 minutes before removing it from the pan. Then invert it onto a wire rack to cool completely.

I have certainly never heard that! I did some searching online and found this:

“There is an old Ayurvedic saying that says “raw honey is medicine, cooked honey is poison.” At first glance this may look a little counterintuitive – how can honey go from medicine to poison just by cooking it? What this ancient Indian sage was talking about are the nutritional substances found in raw honey that are destroyed by heat. These include many antioxidants, vitamin C, B vitamins, minerals and enzymes, which help to digest our consumed food and give our pancreas a much needed rest.”